Colombia | El Placer | Several Fruits

Size: 250g

Flavour Notes

• Strawberry, Kiwi, Dark Chocolate

Key Highlights

• Quindío, Colombia
• 1,750–2,000 masl
• Experimental natural process with anaerobic + co-ferment blend
• 72-hour anaerobic fermentation
• Juicy fruit character with controlled sweetness
• Ideal for pour-over, filter, and modern espresso brewing

Specifications / Coffee Details

• Producer: Sebastián Ramírez
• Farm: El Placer
• Origin: Quindío, Colombia
• Process: Natural (72hr anaerobic + co-fermented blend)
• Variety: Blend
• Altitude: 1,750–2,000 masl
• Format: Whole Bean
• Size: 250g

Playful processing with deliberate control.
Juicy, layered, and quietly experimental.

The Several Fruits lot from El Placer Coffee Project reflects the precise, process-driven approach of producer Sebastián Ramírez in Quindío, Colombia. Known for pushing boundaries with restraint, Sebastián designed this coffee as an exploration of co-fermentation and balance rather than intensity for novelty’s sake.

The coffee undergoes a 72-hour anaerobic fermentation before drying on raised beds and in marquesinas. A portion of co-fermented red fruit Caturra is then carefully blended into the final lot, adding depth and dimension while maintaining clarity and structure. The result is a modern expression of Colombian origin shaped by intention and control.

In the cup, expect strawberry and kiwi brightness layered over a smooth dark chocolate base. The fruit character is juicy and expressive, yet measured sweetness remains clean, with no excess fermentation weight. Acidity is lively but polished, making this an approachable coffee across brew methods.

Sourced through Macarena Café, this lot reflects transparent sourcing and careful collaboration from origin to roastery, highlighting innovation grounded in balance rather than spectacle.

Why We Chose This Coffee

We chose this lot because it captures a different side of experimentation, one that isn’t driven by pushing limits, but by understanding them. Sebastián Ramírez approaches processing with curiosity, but also with restraint, treating each step as a way to refine rather than amplify.

What stood out to us is how intentional every decision feels. The co-fermentation isn’t there to dominate the profile, but to add dimension in a way that still respects the coffee itself. It’s layered, but never overwhelming.

There’s a sense of control here that’s easy to overlook, especially in coffees like this. Beneath the fruit and vibrancy is a steady hand, shaping the final cup with clarity in mind.

It’s a coffee that shows innovation doesn’t have to be loud to be meaningful.